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Bibimbap Bowls

Author: Kelsey Romano
This bibimbap bowl was seriously insane and I highly suggest you make it. It’s the best way to eat the rainbow and get in all the nutrients you need and is packed with flavor
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Ingredients
 

  • 1-1.5 lb chicken breasts
  • 2 tbsp sesame oil
  • 2 tbsp fish oil
  • dash of salt
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ginger
  • 2 cup rice or soba noodles
  • ½ purple cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 cup matchstick carrots
  • 1 bunch kale, chopped & massage with olive oil and salt
  • ½ cucumber, sliced

Peanut Sauce

  • ½ cup peanut butter
  • 2 tbsp gluten free tamari
  • 1 tbsp rice vinegar
  • ½ tbsp minced garlic
  • ½ tsp ground ginger
  • 2-4 tbsp warm water

Optional toppings

  • green onions, chopped
  • cilantro, chopped
  • dry roasted peanuts

Instructions
 

  • Dice chicken and then marinate chicken for about 30 min in all above ingredients. While chicken is marinating cut up veggies (I used purple cabbage, carrots, red bell pepper, cucumber, and massaged kale).
  • Heat up skillet with olive oil at a medium high heat. Once heated add chicken to hot pan. Cook about 10-15 minutes until golden brown, slightly charred.
  • While chicken is cooking prepare rice according to package (I used jasmine rice).
  • Once everything is done ensemble salad with rice, chicken, and veggies then top with peanut sauce, dry roasted peanuts, cilantro and green onions
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